Vegetable Oil: 3/4 cup – Adds moisture and keeps the cake tender.
Granulated Sugar: 2 cups – Sweetens the cake and balances the tart apples.
Large Eggs: 4 – Adds richness and structure.
All-Purpose Flour: 3 cups – The base for a soft, fluffy cake texture.
Baking Soda: 1 teaspoon – Helps the cake rise.
Ground Cinnamon: 1/2 teaspoon – Adds a cozy, warming spice.
Sea Salt: 1/2 teaspoon – Enhances the other flavors.
Vanilla Extract: 2 teaspoons – Adds depth and rounds out the flavor.
Granny Smith Apples: 3 1/2 cups, diced (about 3-4 apples) – Provides tartness and natural sweetness.
Pecans: 1 cup, chopped – Adds crunch and nuttiness.
For the Caramel Glaze
Unsalted Butter: 1/3 cup – The base for a creamy, rich glaze.
Light Brown Sugar: 1/2 cup – Adds a warm sweetness to the glaze.
Milk: 1/2 cup – Creates the perfect consistency for the glaze.
Vanilla Extract: 1 teaspoon – Complements the caramel flavor.
Step-by-Step Guide to Apple Pecan Cake with Caramel Glaze
Step 1: Preheat the Oven
Start by preheating your oven to 325°F (163°C). This lower temperature allows the cake to bake evenly, resulting in a moist, tender crumb.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine 3/4 cup of vegetable oil, 2 cups of granulated sugar, and 4 large eggs. Use an electric mixer or whisk to blend the ingredients until smooth and well-incorporated. The mixture should look thick and pale, indicating that the eggs and sugar are well combined.
Step 3: Prepare the Dry Ingredients
In a separate bowl, sift together 3 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of ground cinnamon, and 1/2 teaspoon of sea salt. Sifting helps keep the dry ingredients light and ensures a uniform, tender texture in the baked cake.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, stirring gently to combine. Mix until the batter is smooth, but be careful not to overmix this can make the cake dense. Once blended, stir in 2 teaspoons of vanilla extract for added flavor.
Step 5: Fold in Apples and Pecans
Carefully fold in the 3 1/2 cups of diced Granny Smith apples and 1 cup of chopped pecans. The apples add moisture and a burst of flavor, while the pecans provide a pleasant crunch. Make sure the apples and pecans are evenly distributed throughout the batter for consistent texture and flavor in each bite.
Step 6: Prepare Your Baking Pan
Generously grease and flour a tube pan or two cake pans to prevent sticking. Pour the batter into the prepared pan(s), spreading it evenly with a spatula. A tube pan works best to give the cake a beautiful, tall shape, but regular cake pans work fine too if that’s what you have.
Step 7: Bake the Cake
Place the pan(s) in the preheated oven and bake for about 60 minutes. After about 50 minutes, check for doneness by inserting a toothpick into the center. If it comes out clean or with a few crumbs, the cake is done. For cake pans, it may be wise to check at 50 minutes, as they could bake a bit faster than a tube pan.
Step 8: Prepare the Caramel Glaze
While the cake cools, start on the caramel glaze. In a small saucepan, melt 1/3 cup of unsalted butter over medium heat. Add 1/2 cup of light brown sugar and 1/2 cup of milk, stirring until combined. Bring the mixture to a gentle boil, then let it simmer for 2-3 minutes until it thickens slightly. Remove from heat and stir in 1 teaspoon of vanilla extract.
Step 9: Glaze the Cake
Once the cake has cooled for about 10 minutes, transfer it to a wire rack. Drizzle the warm caramel glaze over the top, allowing it to soak in and cover the cake beautifully. Let the cake cool completely before serving to allow the glaze to set and the flavors to meld together.
